Lum Orng Farm To TableCambodia/Lum+Orng+Farm+To+Table

This farm to table restaurant is set in a beautiful traditional-style wooden house in a village on the edge of Siem Reap, just a 15-20 minute drive from the city centre. Across the road from the restaurant, Cambodian Chef Sothea Seng has established an organic farm and gardens to grow as much produce as he can for the restaurant, which is picked as close to service as possible. Every meal at Lum Orng begins with a brief garden tour. There is an elegant dining room with colonial-style tiles and floor to ceiling glass windows with views of the gardens and farm. Bookshelves are filled with Khmer statues and urns of infused rice wine separate tables to create intimate dining areas. Upstairs, the large open dining room has a more traditional feel due to its wooden walls, perfect for private events. The restaurant is also now building a new space in the kitchen garden to host exclusive chef’s tables and communal table events.



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The Chef and the Brigade

“As a child growing up in the Cambodian countryside, I learned to cook for my family, while my dad worked in the rice fields and mum sold things at the front of our traditional house. It was inevitable I would become a chef. I learnt everything I could in every section of every kitchen in five-star hotels, both in Cambodia and in Dubai, but once overseas I always dreamed of returning home to cook Cambodian food. At my first restaurant, Mahob Khmer I developed my own style of modern Cambodian food. At Lum Orng, I am taking this to a new level in terms of the produce I am using – much of which I grow in our kitchen gardens and farm opposite the restaurant, and out at another farm in Beng Mealea.”



  • Atmosphere
  • Atmosphere
Tucked away down farm tracks, the two level restaurant is set a beautiful wooden house overlooking a farm and candlelit garden. Large windows on the ground floor open onto the garden.


  • Cuisine
  • Cuisine
  • Cuisine
Chef Sothea creates contemporary Cambodian food he likes to call New Mekong Cuisine. He reinvents traditional favourites, including prahok ktis and saraman curry. His dishes also go beyond Cambodia’s borders to the former Khmer Empire territories of southern Vietnam and the Mekong Delta, southern Laos, and neighbouring Thailand, where traces of Cambodia’s culinary heritage can still be found today.

Facilities and Highlights


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Facilities and Highlights

Useful Information

Opening time:
Daily lunch 12.00-14.00pm
Dinner 18.00-22.00pm

Closing period:
Weekly Closing: None

Annual closing:

Time zone: (GMT+07:00) Hanoi
Currency accepted: USD, KHR
Credit cards accepted: Visa, Mastercard, American Express, JCB, UnionPay
Electricity voltage: 220V
Electricity plug type:      

Airport: Siem Reap International Airport (REP) - 12 km

Thlok Ondong Village, Group 23, Slorkram Commune, Siem Reap 17251
In Khmer: មានទីតាំងនៅភូមិធ្លកអណ្តូង សង្កាត់ស្លរក្រាម ក្រុងសៀមរាប ខេត្តសៀមរាប។ ស្ថិតនៅលើផ្លូវត្រាំនាគ ចន្លោះពីផ្សារត្រាំនាគនិងបូរីរដ្ផបាលខេត្តសៀមរាប បត់ចុះតាមផ្លូវលំដីក្រហមទៅកើតត្រង់ចំងាយ៨០០ម៉ែត្រ។ Siem Reap, Cambodia

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“Meaning “pollen” in Khmer, this farm to table restaurant in Siem Reap serves inventive New Mekong Cuisine that reflects Cambodia’s rich culinary history using organic vegetables, herbs, and edible flowers.”
Kim, the discoverer.

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